Ingredients:
1 cup Splenda 1 unflavored gelatin(envelope)
2 cups heavy whipping cream1 teaspoon vanilla extract 2 cups sour cream
How to Prepare:
Combine Splenda and gelatin in a sauce pan. Add cream. Heat on medium for 5 minutes stirring CONSTANTLY, until hot but NOT boiling. Sugar and
gelatin must be completely dissolved. If it gets too hot or cooks too long, it will be tough. Cool 10 minutes.Combine sour cream and vanilla and stir into the warm mixture. Ladle into a medium-sized bowl or molds. Refrigerate 2 hours or until set. If placed in molds, unmold swedish cream by running a knife around the edges and turning out. Serve alone or with fresh berries mixed with Splenda.